Garlic & Herb Butterbean Dip

I am a massive fan of creamy garlic dips, so I really wanted to create a vegan aioli style dip made with butter beans and dried herbs. Butter beans give dips a wonderful creaminess which works perfectly in this recipe. I roast the garlic cloves first which deepens their flavour and takes away that harsh, raw taste. I then blend them with the beans, olive oil, tahini, lemon juice and dried rosemary and thyme until smooth and creamy. The consistency is quite thick which I love but you can always add more oil if you prefer it runnier. Once the garlic is roasted, it takes 2 minutes to whiz up and its vegan, dairy-free, gluten-free and nut-free. You can serve it with anything too, crudités, crackers, my paprika tortilla chips, rice cakes, breadsticks, warm pitta bread, on toast or with some falafel.


Butter beans give dips a wonderful creaminess

Ingredients

Serves 3-4

1 400g tin Butterbeans, drained and rinsed
4 Garlic cloves, peeled
4 tbsp Olive oil
1 tbsp Tahini
Juice of ½ lemon
1 tsp dried Thyme
1 tsp dried Rosemary
Salt and Pepper

Method

  1. Preheat the oven to 180 C fan.
  2. Place the garlic cloves in a tray and roast for 12 minutes until smelling lush!
  3. Remove from the oven and leave to cool for a few minutes.
  4. Add to a food processor with the rest of the ingredients and blend until smooth and creamy.
  5. Season with salt and pepper. I love lots of pepper!
  6. Serve and eat straight away or store in an airtight container in the fridge.

Going to try out this recipe? Make sure you tag me so I can see it! I’m on
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